Parmesan chicken butties with red cabbage slaw

You can easily double the quantities for the slaw; it keeps in the fridge for up to four days and is great for impromptu barbecues

Ingredients

Instructions

1. Slice each chicken breast in half, then bash out to about 5 mm thick and season on both sides. Put the grated Parmesan on a plate then press the chicken into the cheese to coat lightly, patting it on to make it stick. Add ½ tablespoon olive oil to a non-stick frying pan on a medium-high heat and fry the coated chicken for
   4-5 minutes on each side until crisp, golden and cooked through. Alternatively, brush with the oil and cook in an air fryer at 200 °C for about
   10 minutes.
2. Stir half of the lemon zest and juice into the mayonnaise then set aside.
3. Very finely shred the red cabbage, carrot and spring onions and toss together with seasoning, the parsley, the remaining lemon zest and juice, plus 1 tablespoon of olive oil.
4. Split the rolls open and toast or griddle the cut sides. Spread with the zesty mayonnaise then fill with the Parmesan chicken and shredded lettuce. Serve the butties with the slaw.

Nutrition